In a medium bowl, mix together flour, sugar, and salt. Cut the shortening into the flour until pea-sized crumbs from. Carefully stir in beaten egg and vinegar. Gently sprinkle in water until dough starts to hold together. Shape dough into 2 balls. Use to make two 9-inch single-crust pies or one double-crust pie.

If the recipe calls for a baked pie shell, roll out dough, press into pie pan, trim and flute edges, prick bottom of shell with a fork, and bake at 375° F for 15 to 18 minutes.

Cut bacon into 1-inch pieces and fry in Dutch oven until crisp. Remove bacon but leave grease in oven. Layer potatoes, onions, cheese, bacon, and spices, then dot with butter. Keep repeating layers until oven is full. Pour liquid over the top. Cover and cook on medium to low heat for 35 to 45 minutes. Check often – you may need to add more moisture. When potatoes are done sprinkle with another layer of cheese, cover to melt, then serve.

Toss chicken pieces in cornstarch until covered. Heat a small amount of oil in Dutch oven over medium heat, add chicken chunks and cook until well-browned. Mix water and cornstarch together and set aside. Mix rest of ingredients together the pour over the chicken. Cook for about 10 minutes, stirring occasionally. After 10 minutes stir in the cornstarch mixture, then cook just long enough for the cornstarch to thicken. Servo over rice. Serves 6.

Season eggs to taste, then cook eggs and ham in oiled Dutch oven, stirring often to break up eggs. Remove eggs and ham from oven. Season hash browns and onion, then cook with oil in Dutch oven until well-browned. When the hash browns are done, layer eggs and ham over top of the hash browns, then cover with grated cheese. Cover and cook until eggs are hot and cheese is melted.

Saute the chicken in 2 Tbsp. oil, then chop into very small pieces. Chop water chestnuts, mushrooms and green onions into very small pieces. Add 1 Tbsp. of oil into pan and saute the copped items as well as the minced garlic with the stir-fry sauce for about 3-4 minutes. Serve on a bed of rice noodles if desired. Make lettuce cups by slicing a head of clean lettuce in half. Add special sauce if you want.

Mix ingredients together in bread machine, making sure to keep yeast away from the water until the bread machine starts. Allow cycle to complete (including rise time). Bake for 20-30 minutes in bread pan at 350°F.

Preheat oven to 350°F. Cream together the butter-flavored shortening, sugar and brown sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally fold in the chocolate chips. Place rounded spoonfuls onto greased cookie sheet. Bake for 8-10 minutes, until light brown. Allow cookies to cool for 5 minutes before removing to a wire rack to cool completely.